Mango, Raspberry & Coconut Sponge Cake



A sponge cake with mango, desiccated coconut and raspberries

The perfect cake for afternoon tea or a summer lunch party.  Fresh seasonal flavours bring oomph to a lovely light sponge cake.

Prep time: 15 mins 

Cooking time: 45 mins 

Serves 4 


  • 500g Mango 
  • 200g Butter (Room Temperature)  
  • 4 Eggs (Room Temperature) 
  • 200g Self Raising Flour 
  • 150g Vanilla Yoghurt  
  • 125g Raspberries 
  • 200g Caster Sugar 
  • 100g Desiccated Coconut  
  • Icing Sugar 



  1. Preheat the oven to 160°C. 
    Peel the mango and reserve one cheek for garnishing. Weigh out 500gm of peeled mango and cut into 2-3cm pieces, then set aside. 
  2. Using an electric mixer, beat the butter and sugar until pale and creamy. Add the eggs, one at a time, combining well between each egg.  
    In the same mixer bowl, add the flour, desiccated coconut and yoghurt. Fold in using a rubber spatula until well combined. 
    Then add the 500g of diced mango and half of the raspberries and fold through once more. 
  3. Oil and line the bottom of a 22cm cake tin and then thoroughly oil the sides. Add the mixture to the tin, smooth gently and place into the oven for 45-55 mins or until cooked through and a toothpick comes out dry. 
    Meanwhile, place some extra coconut onto a baking tray and toast in the oven for around 10 minutes or until golden.  
    Remove cake from the oven and set to cool in the tin for at least 1 hour, before taking it out of tin.  
  4. Serve mango-raspberry sponge cake at room temperature. Dust with icing sugar, sprinkled with toasted coconut. Garnish with fresh raspberries and slices of mango. 


Chef’s Note: 

When adding the eggs to the sugar butter mix, be careful not to overmix or you risk splitting the batter. 

Ready to Cook:

Let us do the heavy lifting for you - order the ingredients for this cake as a Ready to Cook meal kit!